Here is an excellent idea of dish for the Sunday meal: braised lamb shank and lentils. The whole family will appreciate its mixture of flavors.It’s an old juicy recipe brought up to date by Delices d’Annie.
The ingredients of Delices d’Annie
For 5-7 servings, you will need:
– 2 hams salted 500g each
– 1 large carrot or two smaller
– 300g of green lentils
– 1 large yellow onion stuck with 3 cloves
– 1 bouquet garni
– 3 cloves of garlic
– 1 tablespoon of chopped parsley
– 40 g of butter
– 1 tablespoon of lard
– 1.5 liter veal or beef stock, it is quite possible to use the dehydrated broth
– Salt and pepper
Optional: 100-200 g of bacon (in this case, do not use lard and halve the amount of butter)
Start by desalinate hams : let them soak in cold water for 4 to 8 hours, changing the water at least once if possible.
Peel the carrot and cut it into rough slices about 1 cm thick. Peel the garlic cloves and crush them coarsely.
In a Dutch oven, melt the butter and lard and fry the carrots over low heat for 5-7 minutes then add the crushed garlic, stirring constantly with a spatula.
If using bacon, fry them in a Dutch oven and let them sweat before you add the carrots and garlic, the rest of the recipe is unchanged.
Add broth, hams desalted, the onion stuck with cloves and the bouquet garni. Bring to a boil and cook over low heat for 1 hour 30 minutes to 1 hour 45 minutes.
Meanwhile, in another saucepan, boil the lentils for 5 to 10 minutes, then drain and rinse.
When the hams are ready, add the lentils, cover and let cook for 20-30 minutes more minutes until tender.
Before serving, remove the bouquet garni. For the presenting, lay the hams cuts on their bed of lentils.